Your favorite springtime cake on a stick! Easy SunButter Carrot Cake Pops with a vegan paleo no-bake center, tangy lemon glaze, and sweet coconut coating!
THIS POST IS SPONSORED BY SUNBUTTER®
I’ve seen a lot (soooooooooo many) carrot cakes floating around the internets and instagrams lately. Beautiful, delicious, enticing creations, and I would happily accept a bite of each. But I have one little complaint with all of them: they require, well, effort. Grating of carrots, mixing of ingredients, baking of batters, frosting of cakes…after moving last week, I just don’t have it in me right now.
So consider these SunButter Carrot Cake Pops the path of least resistance to your favorite springtime cake. No ovens, no forks, just a perfect bite of tangy-glazed, coconut-coated, no-bake carrot cake.
Or two bites if you want to keep it classy and unmessy. Or three if you never want the pop to end. Or four if you are an actual bunny.
Carrot cake is arguably one of the best flavors of cake. Fluffy baked carrot cake with cream cheese frosting is a direct competitor with chocolate in my cake ranking. And if you’ve got that kind of baking motivation, then good. for. you. Right this way my ambitious and patient friend, I’ve got THE vegan/gf carrot cake recipe for you.
But if you’re on team I Want To Be Eating Cake In Under an Hour (hi, hello, me!), then stay in this line and keep on scrolling…
I’ve figured out a few no-bake secrets by now to trick ourselves into believing we actually baked. All of which are working their magic here, and all of which I’m about to share with you:
- Grate your carrots very fine. Use a food processor if you have one. But please, oh please do not buy matchsticks and think that is okay. It is not. You will have regrets.
- Coconut flour for “fluff”. Nothing creates a no-bake cake texture quite like it.
- SunButter! This is the glue, the moisture, the richness, the thickener to our powdered sugar free glaze. This is the reason carrot cake pops exist.
- The lemon glaze. Biting through a tangy-sweet lemon layer before your teeth sink into soft cake – that is the moment that makes these not just balls or bites but truly cake pops.
Those are your MUST KNOW facts for this recipe. Spices, salt, vanilla, a handful of chopped walnuts, coconut shreds for coating – all nice details too.
If y’all don’t know about my love affair with SunButter by now, where have you even been living? I chose the No Sugar Added kind for this recipe because a) it’s my favorite b) these pops are already sweetened with maple syrup and c) the jar is orange which matches carrots.
If I’m being honest, it was mostly C.
Cheers to carrot cake but 10x easier and on a stick!
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Your favorite springtime cake on a stick! Easy SunButter Carrot Cake Pops with a vegan paleo no-bake center, tangy lemon glaze, and sweet coconut coating!
Ingredients
- 1/2 cup (120g) unsweetened applesauce
- 1/3 cup (85g) No-Sugar Added SunButter
- 1/2 cup (50g) finely shredded carrots
- 1/4 cup (80g) maple syrup
- 2/3 cup (70g) coconut flour
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1/4 cup (35g) chopped walnuts
Glaze
- 3 tbsp coconut oil
- 1 tbsp No-Sugar Added SunButter
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- Shredded coconut for coating
Instructions
Whisk together the applesauce, SunButter, carrots, maple syrup, and vanilla.
Add the coconut flour, spices, salt, and walnuts if using. Mix to form a thick dough.
Roll into 12 balls. You can insert sticks to make them true cake pops if you want.
Freeze while you prepare the glaze.
Whisk together the glaze ingredients. Everything needs to be at room temperature or it will clump.
Dip each ball in glaze, then roll in shredded coconut to coat.
Chill for at least 30 minutes so they will firm up and the glaze can set.
Enjoy!
Nutrition
- Serving Size: 1 pop
- Calories: 154
- Sugar: 9g
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
Keywords: easter, no bake, easy, glazed, bites, balls, vegan, paleo, gluten free
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I think you just changed my mind about raw carrots! Because sunbutter, coconut, butter, maple syrup . – YUM! And the cuteness level is off the charts without having to shape and color things – because I’d like to save my time and talent for other projects. I am all about instant gratification in terms of cake 😉 Happy Easter, Natalie =)
Oh were you previous a no on raw carrots, only baked? Well these really do taste baked if you grind the carrots up fine enough so I hope you will approve🤗🥕🥕 Haha with you on the cake and NOW PLEASE, and excited to see these other cute springy projects too!
I’ve been loving making baked goods with carrots in them lately…but have yet to make something no bake! These look AMAZING….definitely making them this weekend!!
It’s all about grinding them up really fine I think! But yes, the baked carrot-y treats are some of my faves too🧡
It’s not common to find apple sauce where I live. If available, it is too expensive, cause it’s imported. What can the apple sauce be substituted with? Thank you
You could use mashed banana or pumpkin puree or maybe even yogurt instead! Or make your own applesauce 🙂